This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu and Appa Ramachandran for the photos!

FoodBuzz

Tuesday, December 31, 2013

These are the yummy results of the culinary experiments conducted by my dear grand daughter with my assistance during her Christmas holidays.

PEANUT BUTTER FUDGE

INGREDIENTS

Peanuts - 2 cups

Olive oil - 2 tbsps

Butter - 1/2 cup

Powdered sugar - 3 cups

Salt - 1 pinch

METHOD

1. Dry roast peanuts till it emanates a pleasant aroma.

2. Cool and then blend with salt till it starts giving out oil.

3. Add olive oil and blend till it becomes a thick paste.

4. Melt butter and half a cup of the peanut paste together in a microwave oven for a minute and stir the contents well.

5. Mix in the powdered sugar and knead into a dough.

6. Pat the mixture on a greased plate.7. Mark the pieces using a sharp knife so that it is easy to remove them later.

8. Chill the fudge in the refrigerator for an hour till it sets.

Cut, eat and enjoy the melt in the mouth Peanut Butter Fudge any time you crave for a sweet.

VEGETABLE STEAK

INGREDIENTS

Beans ( Stringed and chopped) - 1 cup

Carrots (Peeled and chopped) - 1 cup

Chayote ( Peeled and chopped ) - 1 cup

Onion ( Finely chopped ) - 1 cup

Capsicum ( Finely chopped ) - 1 cup

Peas - 1 cupTomatoes ( chopped ) - 1/4 cup

Potatoes - 6

Whole Green gram - 1 cup

Salt - 1 1/2 tsps

Sambar powder - 1 tsp

Cinnamon - 2'' piece

Cardamom - 3

Cloves - 6

Pepper - 1/2 tsp

Cumin seeds - 1 tsp

Garlic - 6 cloves

Oil for sauteing and cooking

METHOD

1. Pressure cook whole Green gram adding 2 cups of water.

2. Place the potatoes in another vessel without water on top of the vessel containing green gram and cook both together until the cooker gives out three whistles.

3. Heat 2 tbsps of oil in a kadai and add 1/2 tsp of cumin seeds.

4. When it splutters add the chopped onion and fry till it becomes golden in colour.

5. Add the chopped capsicum and cook till it wilts.

6. Add the chopped carrots, beans, chayote and peas and saute till the vegetables are almost done.

7. Blend in the salt and sambar powder and cook till dry.8. Powder the cinnamon, cardamom, cloves, pepper and cumin seeds into a fine powder. Add the peeled garlic cloves and crush them along with the spice powder.9. Add the powdered spice powder and the tomatoes to the vegetables, stir well and cook till you get a very pleasant aroma.

10. Peel and mash the potatoes along with the cooked green gram and add the mash to the cooked vegetables.

11. Blend the vegetables well and keep the mixture thick.

12. Heat one spoon of oil in a shallow frying pan.(We used the aapa chatti).

13. Take a big scoop of the prepared vegetable mash, flatten it like a vada on your palm and place it on the pan.

14. Cook on medium flame till the underneath becomes brown in colour.

15. Gently flip the steak using a spatula and dribble few drops of oil around it.

16. Cook till it becomes golden brown or dark brown on both sides.

17. Lift up the frying pan and slide the cooked vegetable steak on to the serving plate.

The proportion of ingredients for the fudge should be half cup of butter, half cup of peanut paste, and three cups of sugar. When you grind two cups of peanuts you may end up with more or less than half a cup of paste depending on the thickness.Only half a cup of the paste is needed for making the fudge as mentioned in the post.

Buy Keethinidhi Kesarisingha

Chitra Amma's Recipes

World Recipes

Get Recipes in your Mailbox

Enter your email address:

Hello

Welcome to Chitra Amma's Kitchen.

I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.

Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.